| FCS 213 P - Food Science | |
|---|---|
| Full title: | Food Science |
| CRN: | 10050 |
| Course description: | Food Science principles integrated through the study of theoretical and scientific issues, and the practical aspects of food selection, preparation, storage, sanitation and costing. Can be taken online with Instructor approval. Concurrent enrollment: FCS 213L (F) |
| Instructor: | Cherylann Dozier (Cherylann.Dozier@enmu.edu) |
| Seating | |||||
|---|---|---|---|---|---|
| Current | Waitlist | ||||
| Max | Curr | Avail | Max | Curr | Avail |
| 20 | 17 | 3 | 20 | 0 | 20 |
| Grading | |
|---|---|
| Grade mode: | Normal (A,B,C,D,F,I,W) |
| Course dates | |
|---|---|
| Starts: | August 19, 2014 |
| End: | December 12, 2014 |
| Weeks: | 16 |
| Census date: | September 5, 2014 |
| Registration dates: | April 13, 2014 - August 26, 2014 |
| Last day to drop: | August 26, 2014 |
| Last day to withdraw: | November 7, 2014 |
| Meeting dates and times | ||||||||
|---|---|---|---|---|---|---|---|---|
| Days | Time | Location | ||||||
| T | R | 10:00am - 10:50am | Food Science 100 | |||||
| Course Co-requisites | |
|---|---|
| Course | Course title |
| FCS 213LP | Food Science Laboratory |